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Veal Cutlets
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1595Calories
9 gProtein
31 gCarbs
159 gFat
Full nutrition (33 nutrients)
Calories1595 kcal
Protein9 g
Carbohydrates31 g
Fiber1 g
Sugars0.3 g
Total Fat159 g
Saturated Fat57 g
Monounsaturated Fat75 g
Polyunsaturated Fat20 g
Cholesterol110 mg
Sodium71 mg
Potassium161 mg
Calcium22 mg
Iron2.1 mg
Magnesium13 mg
Phosphorus110 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D5.6 mcg
Vitamin C0.2 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate57 mcg
Choline51 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 23. The excerpt below is the record exactly as published.
VEAL CUTLETS. Fry brown four slices of salt pork. Take them up, and add to the fat two large tablespoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg). Season with salt and pepper. Dip them in an egg, which has been well beaten, then into cracker crumbs, and fry a light brown. Put on a hot platter and serve with the pork. To make the gravy: Add a teacupful of sweet milk to the gravy in the pan; stir in a tablespoonful of flour
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